Horchata Recipe From Authentic Mexican Cookbook

Yesterday we praised the 1987 cookbook Authentic Mexican: Regional Cookingfrom the Heart of Mexico by Rick Bayless and Deann Groen Bayless. At the end of the exciting column, we promised a recipe for horchata from its pages. It follows this preface about the beverage:

"This recipe is based on the version served at the nationally famous Casilda's aguas frescas stand in Oaxaca, where the crushed pulp of the tiny cactus fruit (jiotilla) is often stirred in to make the liquid pink. Their version relies in good part on the almonds to give it richness and body. I was forewarned that only hand-grinding on the metate would make it good; that's close to the truth, but I did finally come up with a blenderized version that works. This drink is light but rich - - exceptionally good hot-weather party fare, poured over ice."